I recently saw some spotted bananas at the farmstand for half price. My first thought: banana bread! This is quick to make and, because of the whole grains and nuts, it feels a little less like cake and more like bread.
- 1/2 C plain yogurt
- 3 T olive oil
- 2 eggs
- 3/4 C organic turbinado sugar
- 2 T molasses
- 1 t pure vanilla extract
- 4 mashed, ripe bananas
- 1 t baking soda
- 2 C gluten-free flour (I used a combination of white rice flour, brown rice flour, sorghum flour, and buckwheat flour)
- 1/4 C sunflower seeds
Serve with a strong cup of coffee for a quick breakfast.